Evaluation of colour, texture and nutritional properties of Pigmented Rice Based Fermented Steamed Food- Idli
The white rice based fermented steamed food (idli) is a popular and major breakfast food item across the globe. The present study reports the effect of different pigmented rice cultivars (black/red) along with a white rice as check on the colour, texture and nutritional properties of idli. Distribut...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22000107 |
| _version_ | 1811187189288009728 |
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| author | Tadela Susmitha Torit Baran Bagchi B. Singh Deb Tufleuddin Biswas Totan Adak Hemanta Banerjee Srikumar Pal |
| author_facet | Tadela Susmitha Torit Baran Bagchi B. Singh Deb Tufleuddin Biswas Totan Adak Hemanta Banerjee Srikumar Pal |
| author_sort | Tadela Susmitha |
| collection | DOAJ |
| description | The white rice based fermented steamed food (idli) is a popular and major breakfast food item across the globe. The present study reports the effect of different pigmented rice cultivars (black/red) along with a white rice as check on the colour, texture and nutritional properties of idli. Distribution of different forms of phenolic acids and flavonoids and related antioxidant properties of these products is also examined. The pigmented rice- idli (PRI), although, had lower values for adhesiveness, cohesiveness and resilience, but was nutritionally superior to traditional white rice idli (WRI) in terms of protein(12.74 to 15.53%), amino acids(2.78 to 4.26%), total phenolic acids (0.25 to 0.49 mg/g), total flavonoids(0.36 to0.71 mg/g) content and antioxidant activity(0.16 to 0.46 mg phenolic acid/g). Insoluble bound form of phenolic acids and flavonoids formed the predominant fraction in all these products. PCA scatter plot disclosed MH-idli as a promising product. |
| first_indexed | 2024-04-11T13:59:19Z |
| format | Article |
| id | doaj.art-5b276f35b32c45b8be8b9a0438c0a8a6 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-04-11T13:59:19Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-5b276f35b32c45b8be8b9a0438c0a8a62022-12-22T04:20:11ZengElsevierFood Chemistry Advances2772-753X2022-10-011100021Evaluation of colour, texture and nutritional properties of Pigmented Rice Based Fermented Steamed Food- IdliTadela Susmitha0Torit Baran Bagchi1B. Singh Deb2Tufleuddin Biswas3Totan Adak4Hemanta Banerjee5Srikumar Pal6Dept of Agril, Biochemistry, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, IndiaICAR-National Rice Research Institute, Cuttack, India; Corresponding author.Dept of Food Engineering, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, IndiaDepartment of agricultural Economics and statistics, Centurion University of Technology and Management, Odisha 761211, IndiaICAR-National Rice Research Institute, Cuttack, IndiaDept. of Agril. Chemicals, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, IndiaDept of Agril, Biochemistry, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, IndiaThe white rice based fermented steamed food (idli) is a popular and major breakfast food item across the globe. The present study reports the effect of different pigmented rice cultivars (black/red) along with a white rice as check on the colour, texture and nutritional properties of idli. Distribution of different forms of phenolic acids and flavonoids and related antioxidant properties of these products is also examined. The pigmented rice- idli (PRI), although, had lower values for adhesiveness, cohesiveness and resilience, but was nutritionally superior to traditional white rice idli (WRI) in terms of protein(12.74 to 15.53%), amino acids(2.78 to 4.26%), total phenolic acids (0.25 to 0.49 mg/g), total flavonoids(0.36 to0.71 mg/g) content and antioxidant activity(0.16 to 0.46 mg phenolic acid/g). Insoluble bound form of phenolic acids and flavonoids formed the predominant fraction in all these products. PCA scatter plot disclosed MH-idli as a promising product.http://www.sciencedirect.com/science/article/pii/S2772753X22000107Pigmented rice-idlisensorynutritional propertiesAntioxidant |
| spellingShingle | Tadela Susmitha Torit Baran Bagchi B. Singh Deb Tufleuddin Biswas Totan Adak Hemanta Banerjee Srikumar Pal Evaluation of colour, texture and nutritional properties of Pigmented Rice Based Fermented Steamed Food- Idli Food Chemistry Advances Pigmented rice-idli sensory nutritional properties Antioxidant |
| title | Evaluation of colour, texture and nutritional properties of Pigmented Rice Based Fermented Steamed Food- Idli |
| title_full | Evaluation of colour, texture and nutritional properties of Pigmented Rice Based Fermented Steamed Food- Idli |
| title_fullStr | Evaluation of colour, texture and nutritional properties of Pigmented Rice Based Fermented Steamed Food- Idli |
| title_full_unstemmed | Evaluation of colour, texture and nutritional properties of Pigmented Rice Based Fermented Steamed Food- Idli |
| title_short | Evaluation of colour, texture and nutritional properties of Pigmented Rice Based Fermented Steamed Food- Idli |
| title_sort | evaluation of colour texture and nutritional properties of pigmented rice based fermented steamed food idli |
| topic | Pigmented rice-idli sensory nutritional properties Antioxidant |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X22000107 |
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